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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Frozen posole |
| 2 ca. 1 Liter | water |
| 3 x ca. 450 g | Pork, cut in bite sized pieces |
| 10 | Roasted peeled and seeded green chiles, chopped |
| 1 mittel | Onion chopped |
| 10 Milliliter | Garlic chopped |
| 16 x ca. 30 g | Stewed tomatoes, canned (add more if you want the chile less hot-depends on the chiles) |
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Boil posole about 2 hours, until it pops. (You also may use dry posole which will require longer cooking). Add pork, onions and garlic. Booil until the meat is cooked, about 1 hour, on medium heat. Add chiles and tomatoes, and season with salt to taste. The tomatoes "cut" the hotness of the chiles, and give it a tangy flavor.
Chicken also makes a good posole and is often used in place of pork. Walt New Mexico Magazine Jan-93
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